This Roasted Cauliflower Head recipe is a wonderful way to enjoy cauliflower as baking it really amps up the flavour. Bathed in an nutty Tahini Sauce with gorgeously fragrant ras el hanout topped with pomegranate seeds and toasted almonds its a far cry from the cauliflower you pushed around your plate as a child!
Our likes and dislikes, food-wise, begin in our childhood.
Cauliflower was one of those vegetables I hated growing up.
I put a lot of that down to how it was cooked. Back then, you really only boiled it. Not only did is smell unpleasant while it bubbled away on the stove, it tasted watery and horrible when it arrived on your plate.
Thankfully over the last few years cauliflower has seen a resurgence in popularity thanks to the delicious, new and inventive recipes. And this whole roasted cauliflower with tahini ras el hanout sauce is no exception.
I first had a version of this last week, when we dined at Gerard's Bistro, for a family lunch. I loved the slightly crispy cauliflower drenched in the nutty and fragrant sauce. And while I wasn't lucky enough to obtain the recipe from the chef, I immediately knew I had to make a version of my own.
To ensure the cauliflower gets cooked through, and to infuse some additional flavours, I opted for a quick poach in vegetable stock.
The stock is infused with turmeric, cinnamon, cloves, cardamom and smoked paprika. After draining the cauliflower is then roasted in a very hot oven, becoming lovely and crisp and slightly caramelised.
Topping the roasted cauliflower head is a super easy sauce. A mixture of nutty tahini, lemon juice, ras el hanout and a slight pinch of chili powder. The finishing touch are some beautiful jewelled pomegranate seeds and toasted flaked almonds.
I suggest serving this roasted cauliflower head with perhaps some rice or quinoa (which you can cook in the left over poaching stock) flecked with a few dates and pistachios and caramelised onions. A few salad leaves would be great too!
So tell me, have you always loved cauliflower or did you only come to enjoy it over the last few years?
📖 Recipe
Ingredients
- 1 small to medium cauliflower
- 1 litre vegetable stock
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- 2 cardamom pod, bruised
- 1 in cinnamon stick, snapped half
- ½ teaspoon smoked paprika
- 2 leaves bay
- olive oil
- salt and pepper
SAUCE:
- 4 tbs tahini
- 3 tbs lemon juice
- 1 tbs ras el hanout
- pinch of chili powder
- ⅓ cup to ½ water
- salt and pepper
TO SERVE:
- seeds from half a pomegranate
- ½ cup toasted flaked almonds
- lemon wedges
Instructions
- Preheat the oven to 240 celsius (465 fahrenheit) and line a small roasting pan with baking paper.
- Cut the leafy base from the cauliflower, leaving enough of the stalk in tact to keep the cauliflower whole. I like to keep a couple of the inner leaves as I think they look pretty, but whether you do this is totally up to you.
- Place the vegetable stock and all of the spices in a saucepan that is just big enough to hold the cauliflower and liquid. Bring to a boil and add the cauliflower and reduce to low, and cover with a lid. Poach the cauliflower in vegetable stock for 10 minutes. The goal here is to not make the cauliflower soft otherwise it turns mushy on the inside when roasted. 10 minutes should be enough to soften it slightly.
- Remove the cauliflower and drain. Shake it carefully to remove any excess liquid.
- Place the cauliflower in the roasting pan and lightly rub with olive oil before seasoning well with salt and pepper. Bake for around 40 minutes, rotating the pan every 10 minutes or so to make sure it cooks evenly. Roast until the cauliflower is a deep golden and slightly dark in some patches. You can take it further and darken it more if you like, for a smokier crunchier result, although a more golden result looks much more appetising.
- While the cauliflower is roasting make the sauce. Combine all of the ingredients and ⅓ cup of water in a bowl and whisk until smooth. Check the sauce consistency, and if it is too thick to be pourable add the remaining water, and whisk until incorporated.
- Remove the cauliflower from the oven and place on a serving dish. Drizzle with the sauce and top with the pomegranate seeds and flaked almonds. Add lemon wedges on the side and serve immediately.
Notes
Nutrition (estimated per serving)
Have you tried this recipe?
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Tamara says
I have to laugh at your reminiscing about childhood experiences with cauliflower as mine was the same! My mom was an excellent cook, but cauliflower was always boiled and cheddar cheese melted over top... It is such a versatile and delicious vegetables, and you've combined some amazing flavors in this recipe! I can't wait to try it Jennifer! Pinning 🙂
Nicole @ Delicious Everyday says
It seems so many people had a bad experience with cauliflower growing up. It is so great that these days we are much more adventurous in our cooking and can finally enjoy these vegetables the way they should be enjoyed and savoured 🙂
Laura | Tutti Dolci says
I love a whole roasted cauliflower and that sauce sounds incredible, can't wait to try it!
Nicole @ Delicious Everyday says
Thanks Laura 🙂
merilyn says
I love the look of this thankyou Jennifer!it looks fabulous!I have been using tahini in salad dressings and I am addicted to it!actually I pop it on top of many dishes!all good! love m:)X
Nicole @ Delicious Everyday says
I love tahini in salads too. It's so delicious! My favourite way to enjoy it at the moment is on toast with banana and honey 🙂
Diana says
Sounds like a lovely vegan dish! I'm a huge fan of tahini so I'm going to love this. Beautiful pictures too!
Nicole @ Delicious Everyday says
Thank you Diana. I'm always happy to meet another Tahini lover 😀
Ariana Omipi @ Ari Eats says
Oh wow! This looks so interesting and I love that you just used the entire cauliflower!
Claudia | Gourmet Project says
As soon as I red Ras El Hanout I knew this was a special recipe. Love it!!!!
Annie @ Annie's Noms says
This is gorgeous!! Such pretty photos and love all the colours and vibrancy! This looks delicious!
Sarah says
Cauliflower is one of my favorite ingredients to use lately but I've never roasted one whole! The flavors in this recipe sound amazing...must try ASAP! 🙂
Nicole @ Delicious Everyday says
Thanks Sarah, and if you decide to try it I hope you enjoy it. 🙂
Nancy | Plus Ate Six says
I've always loved cauliflower and tahini - aren't I lucky?! I'm so trying this - and cooking the quinoa in the lovely flavoured stock afterwards is a great idea.
Nicole @ Delicious Everyday says
I hope you enjoy them Nancy 😀
PWA says
Not vegan, not even vegetarian, but love experimenting with meat-free recipes and this is a winner! Made it without the ras al hanout the first time and it was delicious, but went out and bought some and it was even better! Used the stock to cook quinoa - best ever. This is definitely going to be my veggie option for Christmas dinner this year¬
Nicole says
Thanks so much - glad you enjoyed the recipe! My family isn't vegetarian or vegan either, but they're always happy to eat this. 🙂